Title: Huevos revueltos a la mexicana (mexican scram
Categories: Eggs, Mexican
Yield: 4 Servings
6 Extra-large eggs
Sea salt to taste
4 tb Melted lard or safflower oil
1 c Finely chopped, unpeeled
-tomatoes
3 tb Finely chopped white onion
4 Chiles serranos, finely
-chopped
Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs)
SERVES 4
This is the simplest and most popular way of cooking eggs in the
Mexican manner.
Break the eggs into a bowl and just mix (do not beat) with the salt.
Heat the lard in a large frying pan. Add the tomatoes, onions, and
fresh chiles, stir well, and fry over medium heat, stirring from time
to time, for about 3 to 4 minutes or until most of the juice has been
absorbed. Stir in the eggs and continue stirring and turning them
over until the eggs are set ~ about 4 minutes. Serve immediately with
corn tortillas.
Recipe